This is what I had for breakfast this morning. I would gladly have fixed it for the boys as well, but their lazy butts are still in bed and it’s nearly lunchtime! This is one of my favorite breakfasts, and although it’s not especially quick (because of the potatoes) it can easily be prepared while you’re doing something else (like blogging). I diced up a small potato, sprayed it with Pam and sprinkled it with salt and pepper, and stuck it in the over at 400 until it was nice and brown and crispy. Then I took out a small non-stick skillet and sauteed some fresh baby spinach in a little olive oil. If I’d had a green onion lying around I’d have chopped that up and put it in as well. I put the potato on a plate, topped it with the spinach, and used the same skillet to scramble one egg. I threw in a little cheddar cheese right at the end, then tossed the potato and spinach back in and mixed it all together. I then plated the whole mess and sprinkled it with salt and pepper. Then comes the yummiest part: I took a spoonful of sour cream and mixed it with a dab of prepared horseradish. OK, it was more than a dab – I like horseradish. That tops this off SO well! You could also throw in some bacon or leftover sausage or ham, and I absolutely would have put some chopped tomato on the top if I had one on the windowsill. Just clean out the fridge and go for it!
Even though it’s more of a technique than a true “recipe”, I’m going to link up to Colleen’s Kitchen Recipe Swap and the Grocery Cart Challenge Recipe Swap in hopes that this will inspire someone to make something yummy with bits and pieces from their fridge 🙂